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New Opening Modern British Brasserie
This is a new restaurant opening within a high profile hotel.
New concept. New kitchen. All new equipment.
A genuine chance to shape something from day one.
The concept
Modern British brasserie
Seasonal, produce led cooking
Natural, design led dining space
Restaurant focused rather than hotel driven
Rosette and Michelin Guide standard from the outset
The kitchen
Brand new build
Fully fitted with new equipment throughout
Clean slate to set systems, standards, and culture properly
Team built around you
The operation
70 to 75 covers
Team of 15 to 17
Launching with lunch and dinner
Progressing to all day dining
Strong hotel footfall without compromising the restaurant identity
The role
Head Chef position with real creative ownership
Full control of menus within broad brand guidelines
No Executive Chef sign off on dishes
You lead the food direction
Autonomy matched with accountability
Timeline
Training and setup from April
Opening in May
Four-Eight week notice acceptable
Who this suits
Head Chef or ambitious Senior Sous ready to step into a lead role
Restaurant led background
Comfortable building a kitchen from scratch
Strong technically, calm under pressure
Wants creative control rather than oversight
This is not a caretaker role.
It is a build, a launch, and a chance to put your name on a restaurant.
